Ingredients
Scale
- ½ cup full-fat mayonnaise
- 3 tbsp Greek yogurt
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp lemon juice
- ¼ cup Parmesan cheese (freshly grated)
- 1–2 garlic cloves (minced)
- ¼ tsp black pepper
- Pinch sea salt
- 5 chicken cutlets
- Sea salt (to taste)
- Ground black pepper (to taste)
- Oil (for frying)
- â…“ cup all-purpose flour
- ½ tsp salt
- ¾ tsp smoked paprika
- 2 eggs
- ¾ cup panko crumbs
- ¼ cup breadcrumbs
- 1 tsp dried parsley
- ½ tsp ground black pepper
- ½ tsp sea salt
- ½ tsp dried oregano
- 1 tsp garlic powder
- ¼ cup Parmesan cheese (freshly grated)
- 2 romaine hearts (chopped)
- 1–2 French baguettes
Instructions
- In a bowl, mix all the dressing ingredients together until smooth. Take 4–5 tablespoons of this dressing and mix it with the chopped romaine in a medium bowl. Refrigerate for later.
- Pound the chicken cutlets to ensure even thickness and season with sea salt and pepper.
- Set up a breading station: mix flour, salt, and smoked paprika on one plate, whisk the eggs on another, and combine panko, breadcrumbs, parsley, and cheese on a third plate.
- Heat oil in a frying pan. Bread the chicken cutlets by dipping them in the flour mixture, then the egg, and finally the breadcrumb mixture.
- Fry the chicken cutlets until golden brown, about 4-5 minutes on each side. Drain on a wire rack.
- Slice the baguettes and spread Caesar dressing on both sides. Layer the crispy chicken and add the Caesar salad on top. Close the sandwich and serve hot.
Notes
For extra flavor, marinate the chicken in the dressing for an hour before cooking. Ensure the oil is hot before frying for a crispy texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg